This one-pot lasagna comes together right on the stovetop, with browned ground beef, softened onion, and garlic simmered into a rich crushed tomato and low-sodium chicken broth sauce until it's deeply savory. Broken lasagna noodles cook directly in that sauce, soaking up all the flavor as they turn tender, so there's no separate pot to boil or drain. Dollops of creamy ricotta, melty mozzarella, and nutty Parmesan get spooned over the top and finished under a lid until bubbly and irresistible. A scatter of fresh torn basil at the end brightens the whole dish before it's served straight from the pot. It's hearty, comforting, and easy to portion out for a weeknight dinner. This one works well for anyone following an added salt free approach, since the flavor here comes from real aromatics, herbs, and slow-simmered tomato rather than a heavy hand with the shaker.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat a large deep 12-inch skillet or wide Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
Reduce the heat to medium. Add the onion to the beef and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and oregano (and red pepper flakes, if using) and cook, stirring constantly, until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
